For this round of the recipe swap, the theme was vegetarian
dishes. Now I figure that most of the things on my blog are actually
vegetarian, but I don’t think that was really the idea! I like to participate
in the recipe swaps because I get new recipes that I can make. Sometimes we get
stuck in the same rut with dinner dishes and it’s good to have someone else
pick for me. (Ok, we get stuck in a rut all the time, not just “sometimes.”)
I got this recipe from Nicole at
Prevention RD, which is a blog that I adore. I’ve made a couple of things from her blog
and they are always great. When I got this recipe, I actually made it right
away since I was so excited. I hadn’t made enchiladas in a long time and I
loved the idea of the veggie filling.
You’ll notice that I made a layered enchilada bake rather
than traditional enchiladas. The tortillas that I bought were thicker and there
was no way that they were going to roll up without breaking to pieces. I even
tried warming them a bit but that didn’t help. They layered bake was easier
anyway! I also made sauce with an entire 15 ounce can of tomato sauce. I liked
having the extra sauce. This was a big hit for dinner and we’ll certainly be
making this again. Thanks, Nicole!
1 teaspoon canola oil
1/2 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon sugar
15 ounce can tomato sauce
1/4 cup water
black pepper, to taste
2 teaspoon olive oil
1/2 small onion, chopped
1 red or yellow bell pepper, seeded and chopped fine
1 small zucchini, halved lengthwise and chopped
2 cloves garlic, minced
15 ounce can black beans, drained and rinsed
1/4 cup chopped cilantro
12 (6-inch) corn tortillas
1 cup 2% shredded Mexican blend cheese
Make the sauce: heat the oil in a saucepan over
medium-high heat. Add the onion and cook until softened and lightly browned,
approximately 5 minutes. Add the garlic, chili powder, cumin, and sugar; cook
just until fragrant, about 30 seconds. Whisk in the tomato sauce and water,
bring to a simmer and cook until slightly thickened, about 5 minutes.
Make the filling: add oil to a large skillet and heat
over medium-high heat until shimmering. Add the onion and cook until slightly
softened, 3-5 minutes. Add the bell pepper; cook until softened, approximately
for 2-3 minutes. Add the zucchini and cook just until tender, 3-5 minutes more.
Add in the garlic and black beans and cook until warmed through, about 2
minutes.
Transfer the veggie mixture to a large bowl and stir in
1/2 cup of the enchilada sauce and the cilantro.
Preheat the oven to 450 degrees. Spread about 1/4 cup
enchilada sauce around the bottom of a 9 x 13-inch baking dish that has been
sprayed with non-stick cooking spray.
Place 1/3 cup of the filling mixture down the center of
each tortilla. Tightly roll up the tortilla and place in baking dish, seam side
down. Repeat with the remaining filling and tortillas. Evenly pour the
remaining sauce over the enchiladas. Sprinkle the shredded cheese over the top
of the sauce.
Alternatively, place a layer of tortillas in the pan and
then top with ½ of the veggie filling and 1/3 of the remaining sauce. Repeat
with another layer of tortillas, the rest of the veggie filling and another 1/3
of the sauce. Top with one more layer of tortillas and the rest of the sauce. Sprinkle
the shredded cheese over the top.
Cover with foil and bake until heated through, about 10
minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes
more. Allow to set for 5 minutes before serving.
